Rating: 3 stars
11 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
  • 11 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
chill:
5 hrs
bake:
1 hr
cool:
45 mins
total:
7 hrs 15 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For crust, in a medium bowl stir together cookie crumbs, the 1/2 cup ground almonds, the 2 tablespoons sugar, and the butter until combined. Press mixture into the bottom and 1 1/2 inches up the sides of a 10-inch springform pan. Cover and chill for 1 hour.

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  • Preheat oven to 350°F. For filling, in a very large mixing bowl beat almond paste, the 3/4 cup sugar, 2 tablespoons amaretto, and 2 teaspoons of the vanilla with an electric mixer on medium speed until combined. Add cream cheese. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and egg yolks just until combined. Pour into crust-lined pan. Place filled springform pan in a 15x10x1-inch baking pan.

  • Bake about 55 minutes or until a 2 1/2-inch area around outside edges appears set when gently shaken. Meanwhile, in a small bowl stir together sour cream, the 1/4 cup sugar, 1 tablespoon amaretto, and the remaining 1 teaspoon vanilla. Spread evenly over hot cheesecake. Bake for 5 minutes more.

  • Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from the sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. Sprinkle with the 1/3 cup ground almonds before serving.

Nutrition Facts

540 calories; fat 41g; cholesterol 166mg; saturated fat 19g; carbohydrates 33g; mono fat 14g; poly fat 3g; insoluble fiber 2g; sugars 23g; protein 10g; vitamin a 1117.6IU; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.5mcg; sodium 298mg; potassium 172mg; calcium 111.1mg; iron 2mg.
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